Tawa Chicken – A Highway Delight from Pakistan
Tawa Chicken is a bold, spicy, buttery chicken dish cooked on a flat griddle (or tawa), often served in highway dhabas (roadside eateries) across Pakistan. It’s rich with aromatic spices, fresh herbs, and a touch of tanginess from yogurt and lemon juice — perfect for pairing with naan or paratha.
The Story Behind the Flavor
During my recent trip to Pakistan, I found myself on a long road journey from Lahore to Islamabad. As the sun began to set and hunger kicked in, our driver pulled over at a small, bustling highway restaurant. There was no fancy décor, no big name — just the smell of sizzling spices on a hot tawa and the sight of a cook expertly tossing chicken in fiery red masala.
The dish I ordered was Tawa Chicken, and one bite was all it took — I was hooked.
That smoky, buttery flavor with a kick of spice and the richness of slow-cooked masala stayed with me long after the journey ended. This recipe is my attempt to recreate that unforgettable roadside experience. And trust me — it’s the closest you can get without booking a ticket to Pakistan!
What Makes Tawa Chicken Special?
Unlike regular curries, Tawa Chicken is cooked on a flat griddle, which helps caramelize the spices and sear the chicken beautifully. The masala sticks slightly to the surface, intensifying the flavor. What you get is not a gravy, but a rich coating of spices clinging to tender chicken pieces, finished with butter and lemon for that classic dhaba-style punch.
A Recipe You’ll Want to Make Again and Again
Whether you’re entertaining guests or just in the mood for something bold and comforting, this Tawa Chicken is a guaranteed crowd-pleaser. It pairs wonderfully with naan, paratha, or even a simple side of rice and salad.
Why You’ll Love This Tawa Chicken
- Highway-style boldness in every bite
- One-pan dish with simple ingredients
- Ready in under 40 minutes
- Perfect for spice lovers!
Tawa Chicken
Ingredients
- 700 gr Chicken Fillet cut into bite-sized pieces (thigh or breast)
- 2 tbsp Oil
- 1 tbsp Ginger and Garlic paste
- 1 tbsp Green chillies sliced
- 2 Medium Tomatoes chopped
- 1 tbsp Kashmiri red chilli powder for colour & mild heat
- 1 tsp Garam masala
- 1 tsp Dry Fenugreek crushed
- 1 tsp cumin seeds roasted & crushed
- 1 tsp coriander seeds roasted & crushed
- 1 tsp Salt adjust to taste
- ½ tsp Tumeric powder
- 2 tbsp Yoghurt
- 1 tbsp Lemon juice
- 4 tbsp Butter
- Fresh coriander leaves and green chillies for garnish
Instructions
Heat the Pan:
- Use a flat pan or tawa. Heat 2 tbsp oil over medium heat.
- Add ginger & garlic paste and sauté until fragrant (about 1 minute). Add sliced green chillies and sauté briefly.
- Add the chopped tomatoes and cook until they soften and break down into a thick paste.
Spice It Up:
- Add Kashmiri red chilli powder, garam masala, crushed kasuri methi, roasted cumin, roasted coriander, salt, and turmeric. Mix well to combine the spices with the tomato base.
- Stir in the chicken pieces and coat them well with the masala. Cook for 2-3 minutes on high heat.
- Lower the heat slightly and add 2 tbsp yogurt. Mix gently. Cover the pan and cook for 10 minutes, or until the chicken is tender. Add a splash of water if needed to prevent sticking.
Finish with Lemon & Butter:
- Once the chicken is cooked and the masala thickens, stir in 1 tbsp lemon juice and 4 tbsp butter. Let the butter melt into the masala for a rich, glossy finish.
Garnish & Serve:
- Top with fresh coriander leaves and a few extra green chillies for colour and kick.
I only add some more green chili and its delicious..